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The 411 on food safety webinar 5.22.12
 

The 411 on food safety webinar 5.22.12

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The 411 on Food Safety: How to Protect Your Family's Plate: A big part of being healthy is how we feed our bodies. How do you protect your family’s plate against chemical pesticides, food borne ...

The 411 on Food Safety: How to Protect Your Family's Plate: A big part of being healthy is how we feed our bodies. How do you protect your family’s plate against chemical pesticides, food borne illness and other contaminants? How do you track product recalls? Who do you turn to for trustworthy advice on food safety? We’ll answer all those questions and much more!

Did you know…
o CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases?
o Most produce travels an average of 1,500 miles and is touched by over 20 sets of hands?
o Contaminated food can carry bacteria and parasites that stays dormant in your body for years, affecting your body’s absorption of vital nutrients?
o Product recalls have more than doubled since 1999, are announced almost daily, which can affect your family’s health?

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    The 411 on food safety webinar 5.22.12 The 411 on food safety webinar 5.22.12 Presentation Transcript

    • . Presented by: Susan Reef, US Food Safety Corp; Helena Bottemiller, Food Safety News; Derek Lactaoen, ConsumerBell;Mareya Ibrahim, EAT CLEANER® and Grow Green Industries, Inc.
    • 2
    • US Food Safety Corporation The award winning food safety resource™ www.USFoodSafety.com
    • Why food is recalled  Allergens Bacteria  Label
    • Food allergens Milk  Fish Eggs  Crustacean Shellfish Tree Nuts  Wheat Peanuts  Soybeans
    • Major food recallsin the news Pet food - Diamond Pet Food Cantaloupe – Jensen Farms Sushi – Tuna Scrape
    • Be proactive abouta food recall Check your home for recalled products Tell others!!!!! Ask Heidi for food safety questions ◦ http://usfoodsafety.com/foodsafetyexpert.aspx Read www.USFoodSafety.com daily ◦ Follow the Twitter feed: @foodsafeguru or @usfoodsafety
    • Ask Heidi  ASK HEIDI is a certified food safety professional  Researches and answers all types of food safety questions from consumers and the trade  Unique and timely answers
    • Food Safety News www.foodsafetynews.comwww.twitter.com/foodsafetynews
    • About Food Safety News Free, daily, online newspaper dedicated to food safety ◦ Founded in 2009 by Marler Clark ◦ Active on social media We cover food borne illness outbreaks, recalls, food politics Our audience ◦ Federal agencies, industry, consumers, mainstream media
    • Some recent headlines Antibiotic residues in shrimp Meat glue Lean Finely Textured Beef, aka pink slime BSE or “mad cow” found in California dairy cow Salmonella outbreak tied to imported tuna scrape Listeria outbreak linked to Cantaloupe Raw milk outbreaks
    • The pink slime revolt The Timeline ◦ December 2009 “pink slime” first appears in the NY Times ◦ Spring 2011: Jamie Oliver and the washing machine ◦ March 2012:  The Daily  ABC News  Change.org petition  Thousands of articles, blog posts and tweets  The Daily Show  The Colbert Report
    • Which is pink slime?
    • PR Pushback
    • Food PolicyLooking Ahead The Food Safety Modernization Act (FSMA) USDA meat safety: Non-O157 E. coli, labeling non-intact steaks Antibiotics in agriculture The partial privatization of poultry inspection Genetically-engineered Salmon Federal and state resources to enforce regulations
    • So Youve Got a Recalled Product... blog.consumerbell.com @consumerbell
    • What We Do...- Connect consumers and manufacturers during recalls.- Manage a publishing network for recall news.- Help companies monitor inventories for recalls.
    • Recalls By The Numbers• An individual recall can cost a company upward of $80 million • Pharmaceutical manufacturers spends 10- 17% of annual sales in refunds to wholesaler• Recalls cost U.S. companies more than $88 billion every year• A new company can average some type of "recall" every nine years• Are recalls bad?
    • Making Safety Easier• Auto updated recalls• Links to news stories andguest blogs• Aggregated recalls o FDA o FSIS o EPA o CPSC o NHTSA• www.makingsafetyeasier.com
    • Retailers • Whose responsibility is it to announce a recall? o Manufacturers o Importers/Distributors o Retailers • Grocery store recall announcements o Responsible for pulling product from shelves o Role in the recall process o Contacting consumers  Club Cards
    • Do you need to return it?• Codes o Is your food within the specific lot codes? o Date codes?• Reason for recall o Allergies- are you allergic? o Mispackaging o Bacteria o Foreign material
    • Return or Exchange• Find out what the appropriate fix is• Follow through o Food can sit for years in freezers
    • ConsumerBell Safety Resources blog.consumerbell.com @ConsumerBell Facebook.com/ConsumerBell MakingSafetyEasier.com
    • www.eatcleaner.com
    • What We Do...- Innovators of food safety products for consumers- Creators of shelf life extension + antimicrobial products for commercial food and beverage manufacturing- Educators of consumers and manufacturers on food safety at www.eatcleaner.com; widget, newsletter
    • Who’s handling your food?Sprayed, waxed, …touched by 20 …Food borne illness traveled over different sets of is often attributed to 1,500 miles… hands… poor food handling According to the CDC, water alone will not help remove most bacteria, wax or other non water soluble surfaces.
    • Food safety factsCDC estimates that each year roughly 1 in 6Americans (or 48 million people) gets sick, 128,000are hospitalized, and 3,000 die of foodborne diseases• Product recalls have morethan doubled since 1999• From 2007 to 2008 alone,food and beverage recallsincreased by 60 percent Only about 1% of allimports are inspectedaccording to the USDA
    • Food borne illness culprits Small but deadly Salmonella *According to Centers for Disease Control and Prevention
    • Who is at risk?Shifting demographics and changingconsumption patterns reinforce theneed for food safety awareness.  Raw food consumption  20 to 25% of the population is elderly, children or pregnant women One in five Americans will be over the age of 60 by 2015 - more susceptible to infection  ANYONE can get sick 7
    • The 10 riskiest foods* #10: BERRIES: 25 outbreaks involving 3397 reported cases of illness #9: SPROUTS: 31 outbreaks involving 2022 reported cases of illness #8: TOMATOES: 31 outbreaks involving 3292 reported cases of illness #7: ICE CREAM: 74 outbreaks involving 2594 reported cases of illness #6: CHEESE: 83 outbreaks involving 2761 reported cases of illness #5: POTATOES: 108 outbreaks involving 3659 reported cases of illness #4: OYSTERS: 132 outbreaks involving 3409 reported cases of illness #3: TUNA: 268 outbreaks involving 2341 reported cases of illness*FDA- #2: EGGS: 352 outbreaks involving 11,163 reported cases of illnessregulatedproductsbetween #1: LEAFY GREENS: 363 outbreaks involving 13,568 reported cases of illness1990 and2006. 8
    • The CSCC’s of food safetyBe a CLEAN freak-Wash hands, utensils, and cutting boards beforeand after contact with raw foodsKeep them SEPARATE-Keep raw meat, poultry, and seafood apart-Use different cutting boards for produce, meatCOOK foods done-You can’t judge a food by it’s color-Food thermometer for poultry - 165F internal tempJust CHILL- Keep leftovers refrigerated at min 40 °F- Store foods in BPA-free containersFoodSafety.gov 9
    • A cleaner mantraPick your perishables wisely- Avoid bruised, cut skin- Know your sourcesBag the rinse and really wash- Pathogens may not be removed with water- Clean melon exterior, scrub peelsDon’t let your fowl go foul- ‘Fecal soup’- Avoid contact with surfaces and mouthSelect your seafood safely- Question pre-cooked seafood- Wild caught seafood vs. farm raised- Clean shellfish before cooking 10
    • Y UAre the last line of defense for your family’s plate
    • @foodsafetynews @hbottemiller@eatcleanerfood @fitfoody@consumerbell@foodsafeguru@usfoodsafety@foodsafetynews @eatcleaner@consumerbell@usfoodsafety